COCINA DOÑA MARIA MEXICAN RESTAURANT

Observed raw, frozen chicken thawing on a cart near the back door. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed 4+ flies in the kitchen area. Observed a dead fly in a container of corn. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed accumulation of old food and debris underneath refrigeration units in the back storage area. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the possible attraction of vermin.

1. Observed knives wedged in between the crevice of prep coolers at the cook-line. [CA] Equipment contacting food shall be stored in a sanitary location. 2. Observed the use of grease-stained cardboard to line shelving at the cook-line. [CA] Discontinue the use of cardboard to line surfaces to prevent the possible harborage of vermin. 3. Observed the use of grocery, to-go, and trash bags to store bread in the left-side prep cooler at the cook-line. [CA] Discontinue the use of to-go bags in direct contact with food.

Observed a large dead black fly floating in a 5-quart container of corn in the two-door upright cooler to the right of the dishwashing area. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. [COS] Container of corn was voluntarily discarded.

Raw shell eggs, cooked rice, yogurt, and cheeses measured between 46F and 47F while maintained in the large, two door-upright cooler to the right of the dishwashing area. Ambient of the unit measured 46F via probe. Per staff, ambient of the unit had measured at 41F less than 2 hours prior, and elevated temperature was likely due to frequent opening and closing of the unit. Raw shell eggs measured 49F while overfilled in the upper inserts of the right-side prep cooler at the cook-line. Per staff, eggs stored for 2.5 hours. Green and red individually portioned salsas measured 49F while maintained in the rectangular clear display cooler at the front service area. Ambient of the unit measured 48F via probe. Door observed cracked ajar. Per staff, salsas stored for 2 hours. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure refrigeration is capable of maintaining potentially hazardous foods at 41F or below. [COS] After leaving the upright unit closed for 20 minutes, ambient measured 41F via probe. After leaving the display cooler closed for 15 minutes, ambient measured 38F via probe. Overfilled raw shelled eggs were relocated to the lower portion of the prep cooler.

1. Chlorine sanitizer in the three compartment sink measured 25 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. 2. Cutting board observed to have large amounts of black, mold-like build-up. Cutting board maintained on counter while not actively in use. [CA] Replace cutting boards when they become too scored/damaged to be cleaned properly.

Facility lacks a probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Lids of bulk food containers maintained open. [CA] Keep lids closed to prevent potential contamination of food.

1. Ambient of the left-side prep unit across from the cook-line measured 57F. Lid of the unit observed to be broken. Ambient of the right-side prep unit across from the cook-line measured 45F. Large amounts of water observed pooling inside. Ambient of the glass, sliding-door cooler in the back measured 45F. Ambient of the glass-door display cooler in the front dining area measured 47F. [CA] Refrigeration must be capable of maintaining PHF's at or below 41F. 2. Knives stored in the crack between the counter and the prep unit. [CA] Equipment contacting food shall be stored in a sanitary location. 3. Foil and cardboard are being used to line various shelves/surfaces. [CA] Discontinue the use of foil/cardboard to line surfaces. Use material that is smooth, durable, and easy to clean, so as to discourage the attraction of vermin. 4. Cup used as scoop in bulk food container. [CA] Discontinue the use of a cup as scoop. Use a scoop with a handle.

Facility lacks chlorine test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Large amount of grease build-up on hood screens above the cook-line. [CA] Clean hood screens regularly to ensure adequate ventilation of heat/grease.

Ice scoop handle in direct contact with ice in the ice machine. [CA] Keep scoop handle out of ice to prevent contamination.

Phones and keys observed to be stored in the prep area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

5+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Chicken measured 60F while cooling a plastic wrapped container in the 2-door upright freezer. Per staff, it had started cooling 2 hours prior. [CA] When cooling PHF's, food shall be left uncovered or loosely covered to allow rapid cooling.

The following potentially hazardous foods measured at improper holding temperatures: - Pico de gallo, cheese, tomatoes in guacamole (54F-57F) in the upper prep inserts of the left-side prep cooler across from the cook-line. Pico de gallo, cojita cheese, and tomato sauce (52F-56F) in the lower portion of the left-side prep cooler across from the cook-line. Ambient of the unit measured 57F. Per staff, food had been inside of the unit since 9AM this morning (greater than 4 hours elapsed). - Cooked beef (109F) in the steam table across from the cook-line. Per an employee, she had heated it up in the microwave and then forgot about it (2 hours prior), and then placed it into the steam table 15 minutes prior to the arrival of this division. - Cheese, pico de gallo, cut tomatoes in guacamole, raw shell eggs (47F-59F) in the upper inserts of the right-side prep cooler across from the cook-line. Various meats, including carne asade, cooked chicken, carnitas, and cooked shredded beef (44F-45F) in the lower portion of the right-side prep cooler across from the cook-line. Ambient of the unit measured 45F. Per staff, items had been inside of the unit since yesterday. - Cotija cheese, and 4 hotel pans of refried beans (44F-45F) in the sliding glass-door cooler in the back storage area. Per staff, items had been inside of the unit since yesterday. - Flan and salsa (47F) in the glass display cooler facing the dining area. Ambient of the unit measured 47F. Per staff, items had been inside of the unit for longer than 4 hours. [CA] Potentially hazardous foods (PHFs) shall be held at or below 41F, or at or above 135F to prevent the growth of bacteria. [COS] Various PHF's VC&D (cooked beef, carnitas, carne asade, cotija cheese, tomato sauce, flan, etc.). See VC&D report. Other PHF's that had been inside of units and/or not at proper holding temperatures for less than 4 hours were relocated to other, working refrigeration units. Cooked beef in steam table reheated to 165F.

Dry, soiled wiping cloths maintained out on various surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

In the kitchen area, observed a single heavily staggered cockroach on the wall to the right of the cookline. No other activity or harborage noted in the facility. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Contact pest control to provide service for facility. [SA] Operator eliminated cockroach.

In the kitchen area, in the 2 door prep unit on the left side, measured pico de gallo, guacamole, and cotija cheese at 58F. Per operator, PHFs stored in the 2 door prep unit for about an hour. Measured ambient air temperature of 2 door prep unit at 60F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Contact to repair refrigeration where equipment is able to maintain potentially hazardous foods at 41F. [SA] Operator moved pico de gallo, gaucamole, and cotija cheese to nearby refrigeration to facilitate proper holding temperatures. In the back storage area, measured a container of refried beans at 60F. Per operator, container of refried beans was removed 2 hours prior for preparation and placed back into refrigeration recently. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator discarded container of refried beans. In the kitchen area, in the steam table, measured bagged cooked chicken at 117F. Per operator cooked chicken placed in the steam table about 30 minutes prior. [CA] Ensure potentially hazardous foods are held hot at 135F or above. [COS] Operator reheated cooked chicken and placed in the a container at the steam table.

Observed ice scoop stored in direct contact with ice in the ice machine. [CA] Ensure ice scoop is stored in a separate container outside of the ice machine, or stored in the ice with the handle facing away from the ice.

In the kitchen area, at the 2 door prep unit on the left, measured ambient air temperature at 60F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F or below. Observed the use of cardboard to line shelving and use of cardboard boxes for storage. [CA] Discontinue use of cardboard to prevent possible harborage of vermin. Use only approved equipment and materials within the facility.

In the kitchen area, measured a container of cooked pork cooling on the counter at 80F after 1.5 hours. [CA] Ensure potentially hazardous foods are cooled from 135F to 70F within 2 hours, and then cooled from 70F to 41F within 4 hours.